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Lime meringue pie
40 m active | 1 h 18 m total
Nutrition facts per serving:
  • Energy in kcal about 435
  • Fat about 23g
  • Carbohydrates about 52g
  • Protein about 5g
This is needed
This is needed for 8 piece
Biscuit base
  • 250 g butter biscuit (e.g. Petit Beurre), finely ground
  • 2 tbsp cocoa powder
  • 100 g butter, melted, left to cool
Lime filling
  • 2 dl water
  • 5 lime, rinsed with hot water, dabbed dry, use a little grated zest and 200 ml juice
  • 3 tbsp Maizena cornflour
  • 120 g sugar
  • 3 fresh egg yolk
  • 30 g butter
Meringue topping
  • 3 fresh egg whites
  • 1 pinch salt
  • 100 g sugar
Tools
  • One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased.
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And that's how it's done
And that's how it's done
Biscuit base
Mix the biscuits, cocoa powder and butter, spread over the base of the prepared tin. Firmly press the biscuit mixture using the base of a glass, creating a 2 cm high rim around the edge, refrigerate for approx. 30 mins.
Lime filling
Whisk the water and all the other ingredients up to and including the butter in a pan, bring to the boil over a medium heat while stirring constantly. As soon as the mixture thickens, remove the pan from the heat, stir for a further 2 mins. Pour the lime custard through a sieve into a bowl, allow to cool a little, spread over the pie base, leave to cool.
Meringue topping
Beat the egg whites with the salt until stiff. Gradually add the sugar, continue beating until the egg whites are glossy and very stiff. Spread the egg whites over the filling using a spoon. Bake for approx. 8 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool on a cooling rack.